Simple, practical, and full of everyday flavour, oats idli recipe | instant oats idli | steamed oatmeal idli is a vegetarian breakfast idli made with oats, oil, and mustard in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Yield: 15 idli
- Category: idli
- Cuisine: breakfast
Ingredients
- 1 cup oats (rolled oats)
- 3 tsp oil
- 1 tsp mustard
- ½ tsp urad dal
- 1 tsp chana dal
- ½ tsp cumin / jeera
- few curry leaves
- ½ tsp ginger paste
- 2 chilli (finely chopped)
- 1 carrot (grated)
- ¼ tsp turmeric
- ½ cup rava / semolina / suji (coarse)
- ½ cup curd / yogurt
- 1 cup water
- 2 tbsp coriander (finely chopped)
- ¾ tsp salt
- 7 cashew (halves)
- ½ tsp eno fruit salt
Method
- firstly, in a kadai heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp urad dal, 1 tsp chana dal, ½ tsp cumin and few curry leaves.
- also, add ½ tsp ginger paste and 2 chilli. saute slightly.
- further, add 1 carrot and ¼ tsp turmeric and saute for 2 minutes.
- now add ½ cup rava and roast on low flame until it turns aromatic.
- add powdered oats and mix well.
- transfer the mixture and allow to cool completely.
- add in ½ cup curd and ½ cup water.
- mix well making sure there are no lumps.
- further add 2 tbsp coriander, ¾ tsp salt and ½ cup water.
- mix well making sure to form an idli batter consistency.
- rest for 20 minutes or until the rava absorbs water.
- just before steaming add a ½ tsp eno (fruit salt) and mix well.
- steam the oats idli for 15 minutes on medium flame.
- finally, serve instant oats idli with coconut chutney and sambar.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
